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Let Quinta do Tedo olive oil work its magic as a dressing in a simple salad of roasted peppers, onions and tomatoes, to slowly stew onion, garlic, pepper and bay leaf foundations for savory and delicious recipes, or to create an irresistible aromatic olive oil cake.

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The Douro Valley's arid, Mediterranean climate, very low yearly rainfall (18 in) and mineral heavy schist soils makes for olive oil with concentrated flavors. We harvest the trees at the end of November, at which point the olives are ready; all it takes is hitting the trees with large sticks to have it raining olives! The olive oil is pressed using a cold method of extraction.